Sheet Pan Chicken Parmesan
This post may contain affiliate links. Please see our privacy policy for details.
No mess, no fuss, and no frying. Completely BAKED amazingly crisp-tender chicken parmesan for the entire family!
Crisp-tender chicken parm without any of the frying mess? Yes, please!
Not to mention, the melted mozzarella right on top along with the juicy, blistered cherry tomatoes.
It’s a very quick sheet pan dinner (serving enough for 4) with less dishes and less effort.
And you can serve with all the wine and crusty bread for the fanciest, speediest weeknight meal ever.
Sheet Pan Chicken Parmesan
No mess, no fuss, and no frying. Completely BAKED amazingly crisp-tender chicken parmesan for the entire family!
Ingredients
- 3 cups mixed grape or cherry tomatoes
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 4 chicken cutlets
- 1 ½ cups Panko*
- ½ cup freshly grated Parmesan
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 6 ounces fresh mozzarella, sliced
- Fresh basil leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a medium bowl, combine tomatoes, garlic, oregano, red pepper flakes and 1 tablespoon olive oil; season with salt and pepper, to taste.
- Season chicken with salt and pepper, to taste.
- PANKO MIXTURE: In a large bowl, combine Panko, Parmesan and remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
- Working one at a time, dredge chicken in flour, dip into eggs, then dredge in PANKO MIXTURE, pressing to coat.
- Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
- Place into oven and bake for 8 minutes.
- Place tomato mixture in a single layer around the chicken on the prepared baking sheet.
- Place into oven and bake until the chicken is cooked through and tomatoes have burst, an additional 15 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
- Serve immediately, garnished with basil, if desired.
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Sounds amazing! I just bought some chicken tenders – would you recommend adjusting the time? Thanks!
I made this tonight and it was soooo good! I also had flour, panko and egg left so I breaded some zucchini and yellow squash and baked at the same time as the chicken and it was perfect. Thank you for sharing your great recipes!Â
Delicious and so pretty. Looked just like the picture. Baked tomatoes right along with the chicken as others suggested and they were perfect. Next time I will serve the chicken on a “puddle of marinara” perfect for company!!
I made this for dinner last night. It was so delicious and the chicken was very tender. I will definitely be making this again and again. Thank you!
I made this tonight with thin chicken cutlets. I added the tomatoes to the oven for 10 minutes first, then added the chicken for 5 minutes each side. Finally I added the slices of mozzarella and broiled for 5 minutes. I added all the olive oil to the tomatoes (didn’t read directions through, smh), so the chicken wasn’t crispy enough, but it was my fault. The tomatoes were jammy and delicious and a little charred. So Good!!! I will definitely be making this again! Bonus is that I now have lunch for the rest of the week.
Quick, easy, family friendly meal. So flavourful!
I’m patting myself on the back on this one. I added a homemade garlic pesto tomato sauce and used provolone because that’s what I had. My wife wants it in the rotation.
Yummy, love breaded chicken. Love that it is cooked in the oven.
I couldn’t believe how easy and delicious this was!! The only thing I would want is the tomatoes in longer so maybe add them from the start. 10/10
Thank you for posting this wonderful recipe, i made this Sheet Pan Chicken Parmesan and my Family Loved it.
I am looking forward to see more such type of recipe.
Absolutely delicious!  I wouldn’t change a thing
Have not made this yet–just to clarify, I should spray one side of the prepared chicken with a cooking spray or do you mean spray the pan before putting chicken on the actual pan?
Thank you!
YUM!!! IT WAS THE 1ST TIME IN A WHILE THAT I GOT A COMPLIMENT ON THE SUPPER I MADE. I DID ADD SOME EXTRA SPAGETTI SAUCE TO IT. I WILL 100% BE MAKING THIS AGAIN!!
This recipe surprised me by how good it was, particularly the chicken came out very tender and flavorful! Absolute must try if you like Italian.
This recipe is another winner! I did have extra panko mixture. Will cut back next time. I took the chicken out after the recommended time (that was spot on per thermometer) and cooked the tomatoes longer. Next time I will put it all in at the same time. Will be making this many more times. I put a sheet pan of broccoli in at the same time and supper was done.
I make your recipes all of the time, and my son was quite adamant that this has to stay on the regular rotation of recipes I use from you!
The chicken was cooked perfectly! I did make a mistake and forgot to salt and pepper the chicken. So after I dredged it in panko, I added the salt and pepper and it was still great. My son said I’m not allowed to change my mistake, lol.
Hubby loved! Delicious and easy dish. Chicken with panko, instead of the usual “breading”, was nice and crispy. I had plenty of extra egg, panko and flour laft over after the chicken so I coated yellow squash “fries”, added a little parm cheese, and put them in the oven while the chicken cooked. Great side dish.
The roasted tomatoes were yummy. I put them in at the same time as the chicken and it was the right amount of cooking IMO. Thanks for a great new easy way to make Chicken Parm!
Sounds delish, can’t wait to make this! Any chance you have nutritional information for it?
Your Sheet Pan Chicken Parmesan was tonight’s dinner.  My family loved it.  So simple and delicious.  The crispiness of the crust and the juiciness of the chicken were a big hit.  The roasted tomatoes were so tasty and paired well with the chicken.
This dish could easily be served to company without the cook spending a lot of time in the kitchen. Â I imagine the chicken could be breaded ahead of time and refrigerated until ready to pop in the oven. Â Have you tried that? Â Did it work?
I was a little confused by the instructions about when to add the mozzarella. The chicken bakes 8 minutes and then another 15 minutes.  The mozzarella is added 10 minutes before the chicken has completed that last 15 minute bake, right? There isn’t another 10 minutes added to the bake.
This was a wonderful dish. Thanks for sharing the recipe.